Used in 2202 recipes at an average of 1.244%.
I’ve been working on this tobacco recipe for a decent amount of time and finally feel it’s where I want it. This is good off the shake however giving it 3 days really works wonders for the nuances in this recipe. I don’t really do tobacco in general however I’m pretty dam proud of this one. Would love to hear some thoughts from some true tobacco heads! Looking forward to seeing how this one goes down with you all. 😃 happy mixing 💙
I'm a Custard guy so why make ice cream when you can have Frozen Custard, and why stop there if you can infuse Golden Graham cereal milk flavour!
The flavours chosen are pretty self-explanatory but im going to point out some of their qualities.
THE FROZEN CUSTARD
FA Custard Premium: I chose this one (beside being the best ) because of its clean flavour.
A lot of greasy-oily notes would not let the custard turn into an ice cream or at least let it keep that rich custard flavour from turning into a milk/ice cream base.
TPA VBIC: At first i did not want these one in this mix as nowadays there are lots of mixers avoiding it for it's peppery taste.. but TPA VBIC it's almost a frozen custard! Its rich, buttery and thick and has a wonderful ice cream taste so i had to use it.
CAP Cereal 27/ FLV Milk & Honey this two make a great Golden Graham like taste, and with the two other flavourings the milky, creamy cereal milk part is covered.
It's pretty tasty as a SnV but after 10 days its wonderful.
Reminds me of Arizona Green Tea.
Basically cold green tea with honey and lemon.
Mostly cold and honey on the inhale with the green tea and lemon coming out over the lingering cold sweetness on the exhale.
Really good off the shake but better after just a few days.
Sweeten to taste. (I didn't find the need to sweeten this at all though)
I bent the original recipe to better fit my palate. I no longer had JF sweet strawberry so I swapped in CAP sweet strawberry instead. Upped the apple, m&h and meringue. I lowered the cactus and added a drop of MTS, which tastes a bit like coconut to me, adding to the depth of flavor and pulling the top notes down just a touch.
So... here is the very first recipe I created on this site. The profile is an Iced Blueberry Lavender Tea Latte. It has taken A LOT of development to get to this final product, but I am finally satisfied with it. Mix and enjoy!
Blueberry Wild (TPA): The perfect blueberry to pair with lavender. It is an earthy, floral and dry blueberry. At 3% it accentuates the lavender very effectively and adds a more subtle natural blueberry.
Condensed Milk (PUR): After using Cream Fresh (FA) for all previous batches I found it worked but gave it a pretty noticable milk funk. So I finally decided to try Condensed Milk (PUR) and it was a perfect fit. Had all the notes Cream Fresh (FA) has without the funk. Perfect.
Lavender (FA): Probably the best lavender on the market. Very natural. Definitely the right choice for this profile.
Marshmallow (FA): Been with this recipe since the beginning. Not sure why, but the authentic marshmallow root flavor works so well with the lavender. Also adds some thickness.
Milk & Honey (FLV): I really don't know why I didn't think to use this cream sooner. It really gives it that latte heated milk taste. The honey adds plenty of sweetness and a nice floral note. The milk is authentic with no funk. Just perfect.
Peppermint (TPA): Gives this recipe the herbal tea note and also adds a nice iced quality. This flavor can be pretty powerful so keeping it lower is key.
Vanilla Swirl (TPA): Used to compliment the creams and add a vanilla accent to the recipe.
I mixed this up one day thinking about Nutella, Graham Crackers, and Cream.
Bavarian Cream and Meringue are the Cream base.
Milk & Honey helps to accent the Graham Cracker and the Hazelnut. Also adds a little richness to the cream.
If you can think of a better name for this, leave it in the review and if I like it you get to name it.
Very creamy, nice and sweet, but it's a dark sort of sweetness; think like a dulce de leche, but not quite caramelized if that makes any sense. I don't really get a dairy or butyric acid note from this which is nice. Works very nicely in the base of a recipe as the sweet cream, as long as that dark sweetness plays well with the other elements. One thing I like about this flavoring is its uniqueness and it's fairly forgiving as long it's paired well, so you can come up with some interesting recipes using it.